Preserved lemons: I just can’t get enough – so here’s two recipes

I am fairly new to the preserved lemon. I stumbled across a recipe a few years ago which used this delicious, sour-salty ingredient and ever since I have been hooked.

Preserved lemons fit in really well for cooking in the winter – spring change of season. Traditional Chinese Medicine values the salty flavour to support the water element (which is dominant in winter). The wood element encompasses spring, and you guessed it, the corresponding flavour is sour.

You can buy them at gourmet delis and fancy supermarkets, or you can get creative and use DIY preserved lemons.

Here are two preserved lemon warm salad recipes that are perfect for spring eating:

In the meantime, fry garlic in oil. Add capsicum and onions and stir fry for ten minutes. Remove from heat.

Combine all ingredients in a bowl and garnish with coriander.

To book an appointment at the clinic or further information on Chinese Medicine contact Dr Sarah George (Acupuncture). Sarah is a practitioner of acupuncture (AHPRA registered), massage therapy and natural health.